Yield: 4 servings
|1 \N||Head garlic head; plus|
|8 \N||Garlic cloves|
|2 tablespoons||Olive oil|
|¾ cup||Dry white wine|
|1 cup||Flat-leaf parsley; chopped|
|1 teaspoon||Red pepper flakes|
|\N \N||Freshly-ground black pepper|
|\N \N||Freshly-grated Parmesan|
Heat oven to 425 degrees. Wrap garlic head in foil, or place it in a garlic roaster; roast until garlic becomes soft and golden, about 1 hour. Let cool and trim tip of head; squeeze out cloves using the back of a knife.
Transfer cloves to a small bowl, and set aside. Cook pasta until al dente.
Drain, and run under cold water to stop cooking. Thinly slice 5 cloves unroasted garlic. Finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with a slotted spoon and set it aside. Add chopped garlic, and saute until translucent, about 1½ minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, salt, and pepper; toss. Serve sprinkled with toasted garlic slivers. Grate cheese over each serving. Makes 4 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 520 Calories (kcal); 9g Total Fat; (15% calories from fat); 15g Protein; 87g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 5 ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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